Ready in 45 minutes
The combination of chorizo, borlotti beans and chicken, simmered in a smokey paprika stew, adds up to a surefire one-pot winner.
Cook the onion and garlic in 1 tbsp olive oil until softened. Add the paprika and the red pepper and cook for a minute or two. Add the chicken and chorizo and fry for five of minutes. Stir in the tomatoes and sugar. Use a little of the prepared stock to make a loose paste with the plain flour. Add into the pot, together with the stock and bring to a simmer.
Add the beans and cook for another 20-30 minutes or until thickened to your liking.
Serve over boiled long-grain rice.
This is a very amenable recipe in that it will allow you to vary the amount of paprika and the ratio of chicken to chorizo to suit your own tastes and remain delicious.